| |

Chicken Gnocchi Soup

This chicken gnocchi soup has tender potato dumplings, fresh spinach and juicy chicken in a deliciously creamy, yet lightened up broth.

It’s truly comfort food at its finest, and you’re going to love it!

A white bowl filled with chicken gnocchi soup on a marble backdrop.

How to make chicken gnocchi soup

Ingredients Needed

  • Mirepoix. In other words, onion, celery and carrot.
    • This will be the base of the soup and provide flavor, texture and nutrition.
  • Chicken. You can use boneless, skinless chicken breasts or thighs, diced.
  • Garlic. A few cloves, minced.
  • Italian and poultry seasoning. These two herb concoctions provide immense flavor to the soup.
  • Flour. To thicken it up; i.e. a roux.
  • Stock. I use unsalted chicken stock!
  • Evaporated milk. Yes, the stuff in the can. I use it a lot in place or heavy cream because it’s lighter but still provides creaminess.
  • Gnocchi. I use whole wheat but regular is great, too.
  • Spinach. Several handfuls.

Equipment Needed

  • A cutting board and chef’s knife.
  • A stove for cooking.
  • A soup pot or Dutch oven.
  • A wooden spoon.
  • Measuring cups and spoons, unless you want to wing it.
  • A soup ladle and bowls for serving.
A white bowl with chicken gnocchi soup and a hand with a spoon getting a bite.

Step-by-Step Instructions

  1. Start by sauteing the mirepoix. Heat the olive oil in a Dutch oven or stock pot to medium heat.
    • Add onion, celery and carrots and saute 3-4 minutes, until starting to soften.
  2. Add the chicken and spinach. Next, add the chicken and saute 3-4 minutes, until browned.
    • Stir in the spinach and garlic and saute 1-2 minutes, until wilted.
  3. Add the herbs and spices. Stir in the Italian seasoning, poultry seasoning, salt, black pepper and cayenne.
  4. Make a roux. Stir in the flour and allow to cook 1-2 minutes, stirring constantly.
    • Stir in the chicken stock and evaporated milk and bring to a low boil.
  5. Simmer and cook the gnocchi. Add the gnocchi and cook on a simmer 4-5 minutes, until gnocchi is tender.
    • Remove pot from the heat and stir in Worcestershire sauce and ¼ cup Parmesan cheese.
  6. The best part! Taste and adjust seasoning, if necessary.
    • Serve with remaining shaved Parmesan on top.

A few other soup recipes:

Print

Chicken Gnocchi Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This chicken gnocchi soup has tender potato dumplings, fresh spinach and juicy chicken in a deliciously creamy, yet lightened up broth. It’s truly comfort food at its finest, and you’re going to love it!

  • Author: Juilie Andrews
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 Servings 1x
  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: American

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and diced
  • 2 stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 1-pound boneless skinless chicken breasts or thighs, diced
  • 4 cups fresh baby spinach
  • 2 cloves garlic, peeled and minced
  • 1 ½ tablespoons Italian seasoning
  • 2 teaspoons poultry seasoning
  • 2 teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • Pinch cayenne pepper
  • ¼ cup all-purpose flour
  • 4 cups unsalted chicken stock
  • 12-ounce can evaporated milk
  • 1-pound package whole wheat gnocchi
  • 12 teaspoons Worcestershire sauce
  • ½ cup shaved Parmesan cheese, divided

Instructions

  1. Heat the olive oil in a Dutch oven or stock pot to medium heat. Add onion, celery and carrots and saute 3-4 minutes, until starting to soften.
  2. Add chicken and saute 3-4 minutes, until browned. Stir in spinach and garlic and saute 1-2 minutes, until wilted. Stir in Italian seasoning, poultry seasoning, salt, black pepper and cayenne.
  3. Stir in the flour and allow to cook 1-2 minutes, stirring constantly. Stir in the chicken stock and evaporated milk and bring to a low boil.
  4. Add the gnocchi and cook on a simmer 4-5 minutes, until gnocchi is tender. Remove pot from the heat and stir in Worcestershire sauce and ¼ cup Parmesan cheese.
  5. Taste and adjust seasoning, if necessary. Serve with remaining shaved Parmesan on top.

Notes

Substitution Tip: If you can’t find whole wheat gnocchi, use regular gnocchi.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 341
  • Sugar: 4g
  • Sodium: 614mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 23g
  • Cholesterol: 39mg

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram @the.healthyepicurean and Facebook @thehealthyepicurean. We can’t wait to see your creation!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.